Chickpeas with Spinach -- Garbanzos con Espinacas

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Recipe for Chickpeas with Spinach and Garbanzos con Espinacas. This meatles pottage comes from Seville. It’s such a popular dish that it’s served even in tapas bars.


  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 garlic cloves, 1 chopped and 1 left whole
  • 1 tomato, peeled, seeded, and chopped
  • 1 1/2 teaspoons pimenton (Spanish paprika)
  • 1/2 teaspoon ground cumin
  • 1/8 teaspoon ground cayenne pepper
  • pinch of cloves
  • 1/4 teaspoon saffron threads
  • 8 peppercorns
  • 4 cups cooked chickpeas, cooking liquid reserved
  • 1 cup cooked and chopped spinach
  • salt


  1. Serves 6 As An Entrée; 12 As a Tapa
  2. In a large saucepan, heat the oil over medium heat. Add the onion and chopped garlic and sauté for 2 minutes. Add the tomato and cook until slightly reduced, 5 minutes. Stir in the pimenton, cumin, cayenne, and cloves.
  3. In a mortar, crush the saffron and peppercorns with the remaining clove of garlic. Dissolve the spices in 3 tablespoons of water and add to the pan with the chickpeas and 2 cups of their liquid, the spinach, and salt to taste. Cover and simmer over medium-low heat for 20 minutes, adding additional water if necessary. The mixture should be juicy, not soupy. Serve hot.